Heat ghee in a flameproof casserole over medium heat. Add the onion, garlic, spices and curry leaves and cook, stirring, for 1 minute or until the onion and garlic soften slightly and the mixture is fragrant. Add the rice, stir to coat the grains in the mixture, then season well with salt and pepper. Pour in hot stock, stir well, then cover and bake for 15 minutes until most of the liquid is absorbed and rice is tender.

Step 3

Remove pan from the oven and arrange prawns over rice. Cover and bake for a further 10 minutes or until prawns are cooked. Stir in peas, cover, then set aside for 5 minutes or until peas are warmed through. Serve pilaf with mango chutney.

Ghee is clarified butter, available from supermarkets. Curry leaves are from greengrocers and Asian food shops.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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